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Sweet Potato and Black Bean Enchiladas

From the Bite Me, I’m Vegan blog, I bring you another delicious pairing of sweet potatoes and black beans.  You may remember I love this combination; they appear in my favorite Sri Lankan Kale with Sweet Potatoes and Black Beans.

I ended up doing extra work for this recipe because I had neither enchilada sauce nor vegan sour cream.  So….I made my own of each.  I used the Happy Herbivore recipes for both sauce and sour cream and the resulting enchiladas were tasty and filling.

 

Sweet Potato and Black Bean Enchiladas
 
Sweet Potato and Black Bean Enchiladas
Author:
Recipe type: Wraps
Cuisine: Mexican
Ingredients
  • 12 corn tortillas
  • 1 cup enchilada sauce
  • 3 oz vegan sour cream
  • ¾ lb sweet potatoes, diced (I used 3 sweet potatoes and 1 russett)
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 2 oz green chile peppers, minced
  • 1 tsp oregano
  • ½ tsp cumin
Instructions
  1. Preheat oven to 350 degrees.
  2. Steam sweet potatoes until tender, about 8-10 minutes.
  3. Meanwhile, saute onions, garlic, oregano, and cumin in a dash of oil over medium-high heat until softened, about 5 minutes.  Add chile peppers and cook an additional minute.  Add beans and potatoes and cook until soft.
  4. Whisk together enchilada sauce and sour cream.  Spread a little less than half of this mixture in the bottom of an oiled 9"x13" pan.
  5. To assemble enchiladas, heat the tortillas in the microwave or in a hot skillet until pliable.  Place a tortilla in the prepared pan, spread about ⅓ c of filling in the tortilla, and roll up.  Place with the seam-side down so it stays rolled.  Repeat with remaining tortillas.
  6. Spread remaining sauce on top of enchiladas.
  7. Bake covered with aluminum foil for 25 minutes, then uncover and bake an additional 15 minutes or until the edges start to brown.
  8. Serve hot with additional enchilada sauce (I actually used taco sauce) or guacamole.

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